Ingredients:
For the ground
- 3 tbsp ground flax seeds
- 100 g applesauce
- 80g Coconut blossom sugar
- 75 g melted Coconut oil
- 190g ground, gluten-free oat flakes
- 80g ground brown rice
- 3 tbsp Tapioca flour
For the filling
- Juice and pulp of about 3 lemons
- Zest of 2 lemons
- 3 tbsp potato starch
- 180g maple syrup
- 3 tbsp melted Coconut oil
- 145 g raw Cashews
- 300 g full fatCoconut milk
Preparation:
For the base, mix the ground linseed, applesauce, coconut blossom sugar and coconut oil in a bowl. Stir until a uniform mixture forms.
In a second bowl, combine oat flour, brown rice flour and tapioca flour. Now add the wet ingredients to the dry and stir until a smooth, soft dough forms. Place the dough in the refrigerator for 30 minutes.
Preheat the oven to 180°C.
Roll out the dough between two sheets of baking paper and place it in a 23 cm springform pan. Press evenly with your hands onto the bottom and sides of the pan to create an edge. Prick the dough a few times with a fork to prevent it from rising while baking.
Bake in the preheated oven for 16–18 minutes or until golden brown. Remove from the oven and let cool completely in the springform pan.
To make the filling, add lemon juice, lemon zest, potato starch, maple syrup, coconut oil, cashews and coconut milk to a blender. Now mix until the filling becomes very smooth.
Place the mixture in a medium saucepan and stir over medium-high heat until the mixture becomes very thick.
Allow to cool slightly, then pour into the springform pan and spread evenly. Place in the refrigerator for at least 3 hours before consumption.
Decorate with berries before serving.
Bon appetit!
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